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"This is a journey of my life since I was all of 12 yrs when I started my hand in cooking to now with displays of my learning and creations of recipes from around the world. My inspiration and role model has always been my Mum who has always created dishes from around the world and excellently well. I do not believe I would ever match to her culinary skills. I remember the times she could cook and bake almost 4-5 dishes in one go without ever letting one go under cooked or burnt! I was born and raised in Dubai, UAE and recently moved to India for family reasons. Kitchenette just means that over the decades, my kitchen has changed from that of my mum's to my uncle and aunt's, to my home in UAE and now in India. Pala't'te, describes both global cuisines ('Palatte'-diverse flavours) and pleasing diverse 'Palates'."

Thursday, 28 February 2013

Puliogare Upma with Veggies (Tamarind Semolina with Veggies)

Puliogare powder is a tamarind based powder which is a creation of Chennai, Tamil Nadu of India. It is normally used with rice but as I mentioned in my previous post, it is becoming increasingly challenging to come up with new vegetarian recipes. Also, since I made this Puliogare powder more than a couple of weeks ago, I thought of putting it to good use.

Also this time, since I did not have much time in the morning and also because I was expecting a week long of eating what I cooked by myself, I made this version of Upma with the veggies I made the previous evening.

Once all the ingredients that require roasting are dry roasted and powdered, its as simple as tossing all the ingredients in a large bowl, except the oil. Then add the warmed oil to preserve the powder in an airtight container for a month in a cool, dry place.

1. Heat the oil in a wok or a deep bottomed non-stick skillet and add the Puliogare powder and cook on medium low for a minute.

2. Add the onions (*optional) followed by the veg mix. Mix and leave to heat for a minute.

3. Add the water and when it comes to a boil, do a seasoning taste and see if more salt is required.

4. Next add the roasted semolina, a spoon at a time and keep stirring to avoid lumps as it absorbs the water.

5. Once it absorbs the water, it will start to rise and start to cook. If it dries out too much, add more water. Lower the flame and allow it to cook for 2 minutes whilst continuing to stir as it may stick to the pan.

6. Garnish with cilantro leaves and serve hot as is or with your favourite chutney or pickle.

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Inspiration...

"Mum has been the true chef...cooking and baking over 4-5 dishes in one go to perfection! Over the years I have learnt, been inspired and awed by the likes of Martin Yan with his famous line : "If Yan can cook so can you", Gordan Ramsay (I know! but he is amazing), Rachael Ray,MasterChef Australia's judges: Gary Mehigan, George Calombaris, Matt Preston, Matt Moran and several others. I never miss a chance to watch and learn or better yet smell, taste and learn.This has been since the start, I fail to follow recipes as well as I experiment and it turns out better in result through smell and taste!"